White Cheddar Gougères
- Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
- Combine butter, water and salt in a medium saucepan set over medium heat. Bring to a boil.
- Remove from heat and add flour, stirring until it comes together in a smooth dough. Return to heat and continue to stir until the dough dries out slightly and starts to pull away from the pan, about 2 minutes more.
- Remove from heat and let cool for 5 minutes.
- Add eggs, one at a time. The dough might look slippery and separated at first, but keep beating until dough is smooth and sticky before adding the next egg (you can also transfer the dough to a mixing bowl and use a stand mixer for this part - it’s quite the arm workout otherwise!)
- Stir in shredded cheese.
- Using a small cookie scoop, spoon 1" balls of dough onto baking sheets, leaving an inch or two of space between them. You can also transfer the dough to a piping bag fitted with a large round tip and pipe the dough that way instead.
- Bake for 28 to 30 minutes or until gougères are puffed and bottoms are golden brown.
- Serve warm with apple butter. Gougères can also be made ahead of time and refrigerated in an airtight container or even frozen in a zip-top bag; reheat in a 350°F oven until hot.